Crock Pot Potato Vegetable Soup

an overhead of a bowl of soup with potatoes, vegetables, and parsley.

Print Pin

Be the first to rate!

Nutritious, delicious, and an easy, healthy meal for a busy night.

Course Main Course, Soup

Cuisine American

Diet Vegetarian

Servings servings

Calories 113kcal

Author Tracy

Equipment

Ingredients

1 lb potatoes 1 - 2 inch cubed
2 teaspoons olive oil
1 cup celery chopped
1 cup onion minced
4 cloves garlic
1 cup carrots chopped
1 1/2 cups corn
2 cups spinach packed, 2.5 oz
3/4 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon oregano
2 teaspoons kosher salt
1/2 teaspoon black ground pepper
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1 tablespoon soy sauce
2 teaspoons lemon juice
6 cups vegetable stock

Instructions

Prep Herbs: In a small bowl, add the thyme, oregano, and parsley and mix.
Saute Aromatics: Heat a small saute pan over medium heat and add olive oil. Add onion and celery and teaspoon of salt and saute for 2 minutes. Add garlic and 2 teaspoons of the spice mixture and saute for another minute, stirring often.
Slow Cook: Add sauteed onions and celery to the crock pot. Then add potatoes, carrots, and corn, remaining thyme, oregano, parsley, salt, plus the ground mustard, celery salt, black pepper, and soy sauce. Add the stock. Slow cook on high for 3-4 hrs or low for 5-6 hrs.
Finish: In the final 10 minutes, add the spinach and lemon juice.
Serve and Enjoy: Serve with your favorite crusty bread or soft rolls!

Notes

Storage

Fridge: Store in the fridge for up to 5 days in the fridge.

Freezer: Store cooled soup in a freezer safe container for up to 3 months.

Sauteeing Aromatics

While not totally required for this recipe, it makes a delicious difference in flavor and we do not recommend skipping this step!

Substitutions

Potatoes: All potatoes are delicious in this soup!

Vegetables: Use your favorites or this is a great way to eat some produce that needs to be used in your fridge. Frozen vegetables can also be used.

Stock: Vegetable or chicken stock will work great.

Herbs: You can also use 3 teaspoons of Italian Seasoning in place of the thyme, oregano, and parsley.

Nutrition